Salmon crudo

This salmon crudo is wonderfully simple raw dish with tender slices of salmon dressed with a light, vibrant citrusy dressing. It's quick and easy to prepare yet feels elegant enough for special occasions.

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I've long been a raw fish fan, and apparently the kids have fallen for it too. In fact one of them is not a huge fan of most cooked fish but will happily indulge in sushi, ceviche, crudo and similar dishes.

I can't say that we have most of those all that often at home (other than sashimi and sushi rolls) but we will often go for one as part of a few appetizers to share when we are out. Though really, I should make things like this crudo more often at home as it is so wonderfully easy to make.

Crudo v sashimi v ceviche

While very similar, these three dishes are not quite the same. "Crudo" is Italian for "raw" and while often used as shorthand for "pesce crudo" ("raw fish"), or in this case crudo di salmone, you can use the term with meat and other foods as well.

Crudo is a dish that has been around centuries and is particularly popular in coastal regions. It evolved as a way for fishermen to enjoy a little of their catch, but is these days a popular restaurant appetizer. You cut the fish very thin and serve it dressed with olive oil and citrus, as well as some garnishes, often herbs.

Sashimi, meanwhile, is made with slightly thicker slices. Instead of a dressing, you serve the fish with soy sauce for dipping. You also typically have some wasabi on the side and pickled ginger to clean your palate.

Ceviche, like crudo, includes citrus, but instead of slices you cut the fish in chunks. Then they are tossed with a mix of citrus and chili for a brief marinade that turns the fish opaque. Crudo, meanwhile, is served immediately after dressing.

While they can be confusing, all are easy and well worth trying at home, too. Try my fish crudo for a classic crudo dressing, and scallop ceviche for an easy ceviche dish. My shrimp ceviche tostadas add in some additional ingredients for a larger dish that's also really tasty.

Making salmon crudo

As with any raw dish, the most important thing is to get really fresh, high quality fish. If you have a good local fish market, ask if they have sushi grade salmon. In the US, Hmart is another good choice as they sell fish for sashimi.

Then, use a sharp, thin knife to cut the salmon into really thin slices. You may find it helpful to put the fish in the freezer for around 5 - 10 minutes to help it firm up so that it's easier to slice. Alternatively, if you happen to need salmon for something else, it's easier to cut from a larger piece rather than cutting right to the end.

While I have kept with the classic citrus and olive oil you find in most crudos, I have varied the flavors a little more here to have a slightly more Asian influence than pure Italian.

As well as lemon and orange juice, and olive oil, I add a little soy sauce, sesame oil and ginger. You only add a little of each as you don't want them to take over. But they each give a lovely flavor boost that pairs well with the salmon.

Garnishing crudo

Crudo typically comes with some simple garnishes, both to decorate the plate and add additional flavors. In many cases you add herbs to add color, freshness and complimentary flavors, but other ingredients can work, too.

Here, since there is a little soy and sesame I've added some sesame seeds on top. Red onion always pairs well with salmon and a few slices look good, too. But only a few, as you don't want the flavor taking over. Finally, I added a few cilantro leaves as they too pair well. You can also add some lemon zest, if you like, for an extra bit of citrus.

If you would rather go a little more traditional flavor-wise, you could skip the sesame oil, soy and ginger in the dressing. If so, I would maybe change the garnish to basil or parsley, onion and then add capers to give a little extra flavor that way.

Salmon crudo is wonderfully light, fresh and with bright, delicate flavors. It's easy to prepare yet elegant and feels that bit special. Great for entertaining, or really any occasion you can find as an excuse.

Try these other seafood appetizers:

• Toast Skagen (Swedish shrimp toasts with a delicious creamy, herby shrimp topping)
• Salmon gravlax (salmon cured with salt, sugar and dill, giving it a texture similar to smoked salmon and used in a similar way, too)
• Oysters Kilpatrick (a popular way to serve oysters in Australia, topped with bacon and a flavorful sauce)
• Plus get more appetizer recipes in the archives.

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